Hot Apple and Cabbage Slaw for One

If you’re feeling Bohemian, this is a simple and fast meal to help maintain the mood.

1 TBLSP olive oil

½ an apple (any kind is fine, sweet or tart), cored and chopped

¼ yellow onion, chopped

1 or 2 mushrooms, sliced thinly

2/3 cup chopped cabbage (green or red)

2 TBLSP grated carrot

1 TBLSP caraway seeds

2 TBLSP (or more) of Dijon-style mustard

Slosh of rice vinegar (or other mild vinegar, like cider)

Salt and pepper to taste 

1. In a frying pan, heat the oil. Add in the apple and onion, and cook for 3 or 4 minutes, until it’s pretty fragrant, but nothing is really starting to break down yet.
2. Add in the mushrooms and cook until the mushrooms have released and reabsorbed most of their liquids, about another 5 minutes.
3. Add in the cabbage and carrot and continue to cook until it softens a bit, about another 3 or 4 minutes.
4. Toss in the caraway seeds and blop the mustard in after them, stirring until the mustard is spread throughout. If it seems too dry, add some water, white wine, or beer. Yummm. Add salt and pepper to taste.
5. Serve hot. I like mine with a little Yves Beer Brat or Bratwurst, and served on a bit of greenery.

Variations:

• Try it with quartered Brussel sprouts instead of the cabbage. They will need a little more time to cook than the cabbage so maybe put them in with the mushrooms.
• Add walnut pieces.
• Replace the caraway seeds with cumin seeds and some garlic.
• Toss in some capers for a salty surprise.

Carrot and Rice Sauce for One

I wanted something more substantial, with more protein, and a little creamier than the salad dressing recipe from which this recipe sprang, so I added in some boiled almonds and some rice, and whoosh! This thing has body and holds up to hearty fare with its zingy little flavor.

1 carrot, chopped into ½-inch pieces

1 TBLSP raw almonds

1/3 cup cooked brown rice

1 teaspoon minced ginger

2 TBLSP vinegar (red wine is nice, or try rice vinegar or apple cider vinegar)

2 TBLSP water

1 teaspoon olive oil

1 small clove garlic, minced

2 teaspoons sesame oil (peanut oil works nicely too, or it can all be olive oil)

½ teaspoon brown rice syrup (or maple syrup)

¾ teaspoon soy sauce

1. In a small saucepan, boil the carrot and almonds until the carrots are easily pierced with a fork. Drain and heave them into a blender or food processor.
2. Add the rest of the ingredients into the blender or food processor and whirl until it’s all smooth and silky.

If you like it thinner, add more water or vinegar, depending on your tartness quotient.

Good over faux burgers or noodles, as a dip for veggies, as a salad dressing, or as a sushi dip or interior ingredient. The zucchini and corn burger you see above is here: http://melaniespiller.blogspot.com/2015/06/zucchini-and-corn-burger-for-one.html